I know I am supposed to be doing restaurant and bakery reviews only but I couldn't pass up the opportunity to share one of my favorite pumpkin bread recipes. Here we are at holiday time and I know that baked goods will be plentiful but this would be a great gift or an easy item to bring to any Christmas party!
The bread is super moist and I hate that word but there is really no other way to describe it! It keeps very well if you wrap it with saran wrap. Enjoy!!
1 Cup (packed) light brown sugar
2 large egg whites
1 Cup of pure pumpkin (not pumpkin pie mix)
1/4 Cup of Canola Oil
1/3 low-fat plain yogurt
3/4 Cup of Chocolate Chips (optional)
1 teaspoon vanilla extract
1 Cup all purpose flour
3/4 Cup of whole wheat flour
1 1/2 teaspons baking powder
1 teaspoon of ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions:
1. Preheat oven to 350 degrees
Spray 8 1/2 by 4 1/2 metal loaf pan with nonstick cooking spray with flour
2. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, chocolate chips, oil, yogurt and vanilla extract; stire to combine
3. In medium bowl, combine all purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda and salt. Add flour mixture to pumpkin mixture; stire until just combined. Do not overmix
4. Pour batter into prepared pan. Bake: 45-50 minutes or until toothpick insterted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin break onto a wire rack; cool completely.
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